Gretchen's Mocha-Chocolate Chip Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In college I was given a fabulous basic biscotti recipe. At the time, I was working part-time at a coffeehouse and decided to sell my biscotti to make a little extra money. I developed about fifteen different flavors and began selling to a number of coffeehouses in town. This was one of my bestsellers.-Gretchen Feldtman Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 cup sugar |
1/4 cup swiss-style coffee drink mix (we tested with international coffee's suisse mocha) |
1 large egg |
2 egg whites |
1 teaspoon vanilla extract |
1 1/2 cups semisweet chocolate mini-morsels, divided |
2 (2-ounce) vanilla candy coating squares |
1/2 cup finely chopped chocolate-covered espresso beans |
Directions:
1. Stir together first 6 ingredients in a large bowl. Combine egg, egg whites, and vanilla; stir until blended. Add egg mixture to flour mixture; stir well (mixture will be very crumbly). Stir in 1/2 cup morsels.
2. Knead mixture on an unfloured surface. Continue to knead until well blended. Shape into a 14 x 4 log on a lightly greased baking sheet. Bake at 350° for 30 minutes. Remove to a wire rack to cool 10 minutes.
3. Cut log diagonally into 3/4 -thick slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets. Bake 5 minutes; turn cookies over, and bake 5 more minutes. Cool on wire racks.
4. Microwave candy coating squares in an 11 x 7 baking dish at HIGH 1 minute. Stir in remaining 1 cup morsels. Microwave at HIGH 30 seconds; stir well. Dip 1 long side of each biscotti into chocolate mixture. Sprinkle with espresso beans. Let harden.
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